Strawberry Crunch Cheesecake

Strawberry Crunch Cheesecake

Ingredients

For the Crust:

• 1 ½ cups graham cracker crumbs
• 1/4 cup granulated sugar
• 1/2 cup unsalted butter, melted

For the Cheesecake Filling:

• 16 oz cream cheese, softened
• 1 cup granulated sugar
• 1 teaspoon vanilla extract
• 3 large eggs
• 1 cup sour cream
• 1/2 cup heavy cream

For the Strawberry Crunch Topping:

• 1 cup freeze-dried strawberries
• 1 cup graham cracker crumbs
• 1/4 cup granulated sugar
• 1/4 cup unsalted butter, melted

Instructions

Step 1: Prepare the Crust

1. Preheat the oven: Preheat your oven to 325°F (160°C).
2. Mix crust ingredients: In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until the crumbs are well-coated.
3. Press into the pan: Press the mixture into the bottom of a 9-inch springform pan to form an even layer. Bake for 10 minutes, then remove and let cool.

Step 2: Make the Cheesecake Filling

1. Beat the cream cheese: In a large mixing bowl, beat the softened cream cheese and sugar until smooth and creamy.
2. Add eggs: Add the eggs, one at a time, mixing well after each addition.
3. Incorporate vanilla and sour cream: Stir in the vanilla extract and sour cream until well combined. Finally, mix in the heavy cream until smooth.
4. Pour filling into the crust: Pour the cheesecake filling over the cooled crust in the springform pan.

Step 3: Bake the Cheesecake

1. Bake: Bake in the preheated oven for 50-60 minutes, or until the center is set and slightly jiggly.
2. Cool: Turn off the oven and crack the oven door open. Let the cheesecake cool in the oven for 1 hour to prevent cracking. Then, remove it and let it cool to room temperature before refrigerating for at least 4 hours or overnight.

Step 4: Prepare the Strawberry Crunch Topping

1. Make the crunch mixture: In a medium bowl, crush the freeze-dried strawberries into small pieces. Add the graham cracker crumbs, granulated sugar, and melted butter. Mix until well combined.

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